Explosive tofu-veggie stir-fry

1 Servings

Ingredients

Quantity Ingredient
8 ounces Regular tofu; drained and cut into 1/2\" cubes
¼ cup Vegetable stock
1 teaspoon Cornstarch
2 teaspoons Red chile paste
2 teaspoons Brown sugar
1 tablespoon Soy sauce
1 teaspoon Peanut oil
4 tablespoons Safflower oil
3 cups Mushrooms; stemmed and sliced
1 tablespoon Fresh ginger; peeled and minced
2 Cloves garlic; minced
2 tablespoons Jalapeño chile; minced
½ cup Sliced red bell pepper
½ cup Sliced scallions
Freshly cooked rice

Directions

Someone was asking about recipes with Tofu. Here's a couple of good ones from Chile Pepper Magazine's "Hot, Spicy & Meatless" cookbook.

Place a double layer of paper towels in colander. Place the tofu cubes on the towels to drain for at least 25 minutes. Combine the vegetable broth and cornstarch in a bowl until the cornstarch is dissolved. Whisk in the chile paste, brown sugar, soy sauce and peanut oil, set the mixture aside.

Heat two tablespoons of the safflower oil in a wok or a large pan over high heat. Add the tofu and stir fry until it is light brown. Remove the tofu and place on a plate4 using a slotted spoon. Put the rest of the oil in the wok and continue to heat on high. Add the mushrooms first and stir-fry for about 5 minutes. Next add the rest of the ingredients, including the tofu and stir-fry for about 1 minute. Last, stir the broth-cornstarch mixture into t he wok and bring to a boil. Divide the rice onto plates and top with stir fry.

Serves 4.

Posted to CHILE-HEADS DIGEST by Scott Peterson <scottp4@...> on Sep 12, 1998, converted by MM_Buster v2.0l.

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